Chicken in Milk


Reprinted with permission from Jamie Oliver: Happy Days with the Naked Chef

*Texas Daily Harvest and Mill-King both offer low-temperature-pasteurized milk at Austin-area farmers markets.


Chicken in Milk


For 4 Person(s)


  • 1 4-lb. organic chicken
  • 1 Salt and freshly ground black pepper
  • 1 stick of butter
  • Olive oil
  • 1/2 cinnamon stick
  • 1 good handful of fresh sage, leaves picked
  • 2 lemons, zested
  • 10 cloves of garlic, skin left on
  • 2 cups milk*

Chicken in Milk Directions

  1. Preheat the oven to 375°, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even color all over, until golden.
  2. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
  3. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce that is absolutely fantastic.
  4. To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds.

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